2025 Culinaria Chenin Blanc
R 140.00
excludes shipping
Culinaria Chenin Blanc is a Wine of Origin Western Cape. Grapes used for the production of this Loire-style wine originate from the Voor-Paardeberg area, well-known for growing excellent quality Chenin Blanc.
| Nose: | A well-defined ripe fruit character with aromas of tropical fruit and yellow peach are balanced with refreshing white fruit such as pear. A hint of sweet spice charms the nose while a vibrant acidity and elegant nuances of oak contribute structure and complexity. A remarkably versatile partner to food. Enjoy with Asian dishes, Cape Malay chicken curry, salads with tomato, sharp vinaigrettes or tangy mayonnaise or a variety of seafood and creamy dishes. |
| Variety: | Chenin Blanc 2025 |
| Character: | Sourced from carefully selected vineyards in Paarl and Stellenbosch, the 2025 vintage opens with a captivating and layered bouquet. Ripe tropical fruit, pineapple, litchi and yellow peach mingle effortlessly with delicate notes of apricot and pear. With subtle hints of sweet spice, violet florals and vanilla oak, the palate is rich and full-bodied. Creamy nuances of vanilla and almond are complemented by citrus, peach and pear to retain an elegant freshness. The lingering finish is underpinned by a vibrant, well-defined acidity and refined oak influence. A versatile food wine to enjoy with Cape Malay curries, seafood, creamy pasta or sharply dressed salads. |
| Vineyards: | These Chenin Blanc bush vines with an average age of twenty years, typically yield 4,8 tons per hectare. The unirrigated soils have a unique water-releasing capacity that favours exceptional flavour concentration. |
| Origin: | Culinaria Chenin Blanc is certified as Wine of Origin Western Cape. Grapes originate from old dryland bush vines in Stellenbosch and Paarl. These areas are acclaimed for producing exceptional Chenin Blanc grapes. |
| Download Tasting Note PDF | |
6.0 g/l
13,78%Vol
3,53
2,2 g/l
Grapes were hand-picked at optimum ripeness before being de-stemmed, crushed and pressed after a short period of skin contact. The juice was allowed to settle before fermentation which took place between 16 and 18 degrees Celsius in 500-litre second-fill and third-fill French oak barrels. Barrels were topped up and the wine was allowed lees contact for 8 months prior to blending and bottling. Before release, the wine was bottle-matured for 3 months.
